Foodie - Winter Treat - Spicy Beans

My granny used to say that if you eat cabbage and beans you will live to be 100 years old. She was not far wrong, she died two years ago at the magnificent age of 98 and she was a legend at making cabbage and bean dishes.

Of all the bean recipes I use, this recipe for spicy beans is my favourite. I feel so good when I make this, because although it has all the elements of comfort food, which normally means it contains sugar or starch or some kind of fat, this recipe is super healthy, packed with goodness but at the same time most comforting. And I make lots so that everyone in my household can enjoy the health benefits of this dish.

I grew up with this recipe, although my granny's version was not always meatless. At least once a week my granny used to cook the beans, but the secret to her beans was the little nuggets of pork fat that were hidden in the creamy beans. These days, people are so scared of a bit of pig, however back in my granny's days it was the done thing. She used to first brown the fat until crispy and then add it to the beans so that the pork fat taste would infuse the beans. I make my beans without the pork speck and it tastes just as nice, if not better. I also use fresh sugar beans that I buy at the Verulam Market and they are available all year round. They cook real fast and taste so yummy.

Ingredients

500 gr dry sugar beans

1 tbsp vegetable oil

1 medium onion - chopped

2 cloves garlic - chopped

1 heaped tbsp curry powder

2 tsp ground turmeric

1tsp garam masala

1 tbsp sugar

2 tbsp white vinegar

water

1 cup tomato paste

salt

125ml coconut milk

This is what you will do:

Heat the oil in a heavy based pot and add the onion, garlic and all the spices. Stir for a couple of minutes until the onion becomes translucent and slightly browned.

Add the beans and cover with water. No salt (the salt will prevent the beans from softening). Cook the beans until they are soft, about 40 minutes, adding boiling water if needed. After about 30 minutes, take a bean from the pot and press between your fingers, if it is soft, reduce the cooking time, if not keep cooking.

Add the tomato paste, salt, sugar and vinegar and cook for another 3-5 minutes. Taste and adjust to your liking, adding more sugar or more vinegar as required. Add the coconut milk.

Serve withwild brown rice and fresh coleslaw. Enjoy.